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The oysters are alive, and you need to keep them alive until they are cooked or served.

As soon as possible, place on (not under) ice and store in the refrigerator at 35-40 degrees Fahrenheit.

We recommend that you place the net bag of oysters in a colander or other self-draining container, and place that self-draining container inside a larger, closed container to catch any liquid.

Cover the oysters with a damp cloth or towel to keep them from drying out. Again, do not cover or bury the oysters in ice.

If prolonged storage is necessary, replenish the ice, remove any water from melted ice, and re-moisten the towel frequently.

If you put the oysters in a plastic bag, make sure that the top is open or that there are holes in the bag to allow the shellfish to breath.

Testing for freshness

Using your nose is the best way to check for freshness of shellfish. If it smells fresh, like the sea, it is likely still in very good condition. Discard any off-smelling shellfish.

Sometimes the shells of oysters will gape open just a bit in order to get more air. If you see this and are wondering if they are still alive, simply squeeze them shut; discard any that spring right back open again.

Preparation

Oysters can be served raw or cooked.

Raw

Typically, raw oysters are served in their shell, on ice, with lemon and various sauces on the side, with tiny forks to spear, dip, and enjoy them.